Ingredients
Equipment
Method
- Prepare the chocolate filling: Place a sheet of parchment paper on a plate. Drop 12 heaping teaspoons of Nutella onto the parchment paper and place it in the freezer for one hour. This will help the Nutella set and make it easier to stuff into the cookies later.
- Preheat your oven: While the Nutella is chilling, preheat your oven to 180C/350F. Line a large baking sheet with more parchment paper and set it aside.
- Mix dry ingredients: In a large mixing bowl, add 2 cups of all-purpose flour, 1/4 teaspoon of salt, and 1/2 teaspoon of baking soda. Whisk them together until well combined.
- Combine wet ingredients: In another bowl, mix together 3/4 cup of white sugar, 1/4 cup of brown sugar, and 1 cup of softened butter until the mixture is smooth and creamy. You want it to be fluffy and light, which usually takes about 2 to 4 minutes of mixing.
- Add flavors: Once your sugars and butter are well combined, add in 1 teaspoon of vanilla extract. This will add a lovely aroma and flavor to the cookies.
- Combine wet and dry: Slowly mix the dry ingredients into the wet mixture until just combined. Take care not to overmix, as this can result in tougher cookies.
- Fold in chocolate chips: Gently fold in 1/2 cup of chocolate chips into the dough. If the dough seems too thick, you can add a splash of milk to reach your desired consistency.
- Form the dough balls: Use your hands to form 12 balls of cookie dough. Each ball should be about the size of a golf ball.
- Stuff the cookies: Remove the frozen Nutella from the freezer. Take one cookie dough ball and press it down to flatten it slightly. Make a small hole in the center and place a piece of frozen Nutella inside. Carefully wrap the cookie dough around it, ensuring the Nutella is completely covered. Repeat this for all the cookie dough balls.
- Bake the cookies: Arrange the stuffed cookies on the prepared baking sheet and bake them in the preheated oven for 12 minutes, or until the edges are slightly brown.
- Cool down: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. This allows them to firm up before transferring to a wire rack to cool completely.
Notes
I'm making these cookies for a friend with a nut allergy, so I’ll make my own chocolate spread and use sunflower seeds instead.
Sometimes I like to sprinkle some sea salt over the cookies when they’re fresh out of the oven for a savory-sweet flavor combination.
If you want to experiment, use equal parts creamy peanut butter and chocolate spread to make chocolate peanut butter-stuffed cookies.